Post on 27-Sep-2020
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OzScientific Pty LtdKnowledge-driven Solutions for Dairy & Food Industries
About Us
R&D organisation delivering knowledge-driven solutions to the dairy and
food industries worldwide.
Based at Hoppers Crossing, a western suburb of Melbourne, Australia
250 m2 facility equipped with a product development kitchen, analytical
laboratory and pilot processing
Employees and associates – 7 with over 200 years of combined, global
food research and industry experience
Our Team
R&D, Product Development
Dairy Sci & Tech
Food Safety & Quality
High Pressure Processing (HPP)
Business Innovation
Biotechnology
Grant Applications
Training & Workshops
Engineering Projects
Process Engineering
Preventative maintenance
Training & Workshops
Dr Ranjan Sharma Ms Lisa Owens Dr Barbara Meurer
Our Associates
Research & Development
Dairy Science and Technology
University of Queensland liaison
UHT milk expert
Business Innovation
Dairy Science & Technology
Processing systems
Training & Workshops
Prof Emeritus Hilton Deeth Dr Geoff Smithers Cheese products
Sensory & Quality aspects
Leadership & networking
Training & Workshops
Mr Leigh Norrie
Our Associates
Research & Development
Food Process Evaluation
Grains, fruits, vegetable, meat
and Poultry
Food Process Engineering
Product & Process Development
Fermented Dairy Products
Non-alcoholic beverages
Training & Workshops
Dr Vijay Mishra Mr Alfredo Calle
Our Services
Research and Development
Analytical Services
Food Processing
Technical Training
Funding and Grant Applications
R&D Consulting Services
Product Development and Formulation Innovations – Infant formula
(for Australia and China), UHT milk, nutritional powders, beverages,
drinks, UHT whipping cream, desserts. Baby food, yogurt, cream
cheese, processed cheese, Dips, bakery etc
Replace “black-box” stabiliser/emulsifiers with your own proprietary
blends - create your own IP
High Pressure Processing (HPP) – factory set-up, market intelligence,
product development, safety, quality and shelf life
Scoping Studies – desktop analysis of opportunities
Technology Scouting – assessment of new technology
Value-added processing – lab and pilot-scale processing trials
Expert Witness to dairy and food businesses
R&D Consulting Services
Factory layout, design and service requirements – Greenfield or
Brownfield sites
Regulations & Food Labelling – nutrition information panels (NIPs) &
AFGC product information forms (PIFs)
Food Safety and Quality assessment
Dairy Science & Technology
Technical Training & basic staff education in food product and
processing
Long-term R&D projects
R&D Grant applications
Analytical Services
Analysis of functional properties that can help in innovation, product
development, quality and shelf life analysis
Particle size distribution of liquids and emulsions (in water) using
Malvern Master Sizer
Particle size distribution of powders (in isopropanol) using Malvern
Master Sizer
Viscosity and flow properties – using TA Instruments AR-G2
rheometer
Gelation and gel strength – using oil bath & using TA Instruments AR-
G2 rheometer
HPLC- based separation methods
Analytical Services
Heat stability – using oil bath and TA Instruments AR-G2 rheometer
Texture Profile Analysis -using TAXT Plus texture analyser
Physical functional properties in water and model food systems –
dispersion, solubility, emulsification, foaming, gelation, heat stability,
sedimentation
Shelf life trials of powders and liquids at a range of temperatures
Measurement of food colour, water activity, moisture, pH, turbidity
etc
Specialised Assays using commercial Kits and plate reader –
allergens, toxins etc
Technical Training
Infant formula – formulation knowledge, product development, regulations and
labelling
UHT dairy and non-dairy beverages – ingredient functionality, heat stability, shelf life
High Pressure Processing (HPP) – factory set-up, market intelligence, product
development, safety, quality and shelf life
Yogurt & fermented milk products – formulations, effects of stabiliser, defects analysis
and sensory analysis
Rheology – basic rheological techniques (flow, viscosity, visco-elastic properties)
Texture analysis – texture profile analysis
Cream cheese and Processed cheese – formulations, effects of stabilisers etc
Ingredients functionality – basic properties of food ingredients and their applications;
selecting right ingredients and getting the best out of ingredients
New Food Product Development – Concept to Commercialisation
Food Safety and Quality Programs
Food Product
development lab
Well-equipped
analytical
laboratory
Meeting/Training room
Malvern Mastersizer 2000
Capability
Particle size distribution of powders in
solvent (isopropanol)
Particle size distribution of liquids and
emulsions
Possible applications
Aggregation of powder particle during
drying or storage
Comparison of emulsions
Emulsion stability assessment
TaXT Plus Texture Analyser & TMCT
Capability
Thermal Mechanical Compression
Temperature (TMCT)
Powder flow analyser
Various accessories & probes
Possible applications
Gel strength
Glass transition temperature of
powders
Powder flow characteristics
Texture Profile Analysis (TPA)
Laboratory capability
Waters HPLC Rheometer ARG2
Laboratory capability
Stephan Kettle Brookfield Viscometer
Ultraturrex mixer Overhead mixers
Laboratory capability
Incubators for shelf life
Colorimeter
PlateReader
Laboratory capability
Electrophoresis Spectroscopy Freeze drying
Dry blending
Laboratory capability
Water activity Moisture Analyser Milk composition
Analyser Headspace
oxygen analysis
Pilot-scale processing
Lab Spray Dryer
Mixing tank Lab homogeniser
Pilot UHT
Temperature-controlled centrifuge
Mixing tank
Evaporation & distillation
Hobart Mixer Robot Coupe Hand Mixer
Lab centrifuges
Thank you
Contact us for further information:
Dr Ranjan Sharma – ranjan@ozscientific.com; Mob +61448004996
Dr Barbara Meurer – barbara@ozscientific.com; Mob +61418163409
Ms Lisa Owens – lisa@ozscientific.com; Mob +61400501579
http://www.ozscientific.com
sales@ozscientific.com
Ph: +61 386 409 709
Ph: 1300 645 568